RECIPES

Carrot-Zucchini Muffins

By Chef Ella Murphy
June 7, 2024
Serves
12 muffins

In this Recipe

Heritage Extra Virgin Olive Oil
Heritage Extra Virgin Olive Oil
Ingredients
Whole Wheat Flour1 cup
All-Purpose Flour1 cup
Baking Soda2 tsp
Cinnamon 2 tsp, ground
Ginger1 tsp ground
Cardamom1/2 tsp, ground
Salt1/2 tsp
Ground Flax1/3 cup
Eggs3 large
Honey3/4 cup
Flamingo Estate Extra Virgin Olive Oil1/3 cup
Unsweetened Applesauce1/3 cup
Cara Cara Oranges1 tsp zest
Cara Cara Orange Juice1/3 cup
Vanilla Extract1 tsp
Carrots2 cups grated
Zucchini1 cup grated
Dates1 cup chopped, divided
Walnuts1/2 cup chopped
Steps
  1. Preheat oven to 425° F.
  2. In a large bowl whisk together the flours, baking soda, cinnamon, ginger, cardamom, flax and salt.
  3. In a medium bowl whisk together the eggs, honey, olive oil, applesauce, cara cara zest, cara cara juice and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and fold together a few times, the mixture will not yet be combined. Add the carrots, zucchini, 1⁄2 cup dates and walnuts. Fold the mixture together until just combined. It is OK if there are still some flecks of flour.
  5. Grease a 12 count muffin tin or line with muffin liners.
  6. Divide the batter evenly for each muffin. Top with the remaining dates.
  7. Bake for 12-14 minutes or until a cake tester inserted into the center comes out clean.
  8. Allow to cool for 15 minutes and then transfer muffins to a wire rack to cool completely before enjoying.
Cook a meal for someone you love
Cook a meal for someone you love